Dried broad beans belong to the family of legumes and have a sweet taste like beans. They are often used in the Mediterranean and Middle-East kitchen. They can be eaten cooked in a casserole, in the oven, but also as a fava. They are quite indigestible and need to be soaked in water for several hours.
They are cultivated mostly in Crete, Tripoli and Evia.
Broad beans are rich in nutrients, such as phosphorus, potassium, iron and vitamins of complex A and K. Moreover, they contain large amounts of vegetable fibres that benefit the functioning of the digestive system and are a good source of thiamine that contributes to the smooth functioning of the nervous system. Their consumption is also linked to a decrease in cholesterol and blood pressure, but also to the treatment of obesity and diabetes.
However, those eating broad beans should know that broad beans may cause an allergic reaction to those who lack the enzyme G6PD, known as favism.